Soft Wheat

Organic sprouted whole wheat is a nutrient-dense ingredient that provides a rich source of fiber and essential nutrients. The sprouting process enhances nutrient absorption and reduces antinutrients, making it easier to digest. Being organic, it is free from synthetic pesticides and fertilizers.

Organic wheat flour is a staple ingredient that provides carbohydrates and some protein. Being organic, it is produced without synthetic pesticides and fertilizers, which is beneficial for health and the environment. It serves as a primary energy source in the diet.

Water is a neutral ingredient used as a solvent and to provide moisture in food products. It is essential for the baking process and does not contribute any calories or nutrients. Its presence is necessary for the texture and consistency of the product.

Organic cane sugar is a sweetener that provides energy but should be consumed in moderation. Being organic, it is produced without synthetic chemicals, which is a positive aspect. However, it still contributes to the overall sugar content of the product.

Cultured wheat flour is used as a natural preservative due to the presence of bacterial cultures. It helps extend the shelf life of the product without synthetic additives. The fermentation process can also enhance the flavor and digestibility of the flour.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Yeast is a microorganism used in baking to leaven bread, contributing to its texture and flavor. It is a natural ingredient that helps in the fermentation process. Yeast also provides some B vitamins and protein.

Enzymes are used in baking to improve dough handling and bread quality. They are natural proteins that catalyze biochemical reactions, enhancing the texture and shelf life of the product. Enzymes are generally recognized as safe when used in food processing.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner and antioxidant in baking. It helps strengthen the dough and improve the volume of the bread. While it is beneficial as a vitamin, its use in this context is primarily functional.